TranslateEgyptian Lentils
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | Lentils | 1 cup | 865 kcal57g protein · 149g carbs · 5g fat · 0g fibre | Buy |
| 2 | Elbow Macaroni | 1 cup | 890 kcal31g protein · 179g carbs · 4g fat | Buy |
| 3 | Fresh Chili | 0 g | — | Buy |
| 4 | Lime Juice | 2 tbsp | 8 kcal0g protein · 3g carbs · 0g fat | Buy |
| 5 | Regular Rice | 1.5 cup | 490 kcal10g protein · 107g carbs · 1g fat | Buy |
| 6 | Oil | 3 tbsp | 375 kcal0g protein · 0g carbs · 45g fat · 0g fibre | Buy |
| 7 | medium Tomatoes | 2 piece | 44 kcal2g protein · 10g carbs · 1g fat | Buy |
| 8 | large Onion | 1 piece | 47 kcal1g protein · 11g carbs · 0g fat | Buy |
Directions
Place lentils in a saucepan and cover by 1" or more of water. Turn heat to high and bring to a boil, then turn down heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside.
Bring 3 cups of water to a boil, add rice. Turn down to simmer for 20 minutes and fluff up rice with a fork and add to lentils.
Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils.
In a small skillet add 1 Tbsp of oil and saute chopped peppers finely for two minutes. Add the tomato, 1/2 cup of water, bring to a boil and simmer for 5 minutes. Add the lime juice. Fold this sauce into the lentils.
In another skillet heat 2 Tbsp oil, add onions and saute until brown. Garnish lentil mixture with the browned onions.
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